Ingredients:

  • 2 packages (170g) instant ramen noodles, broken into small pieces
  • 2 tbsp (28g) vegetable oil
  • 1/2 cup (60g) sliced almonds, toasted
  • 1/4 cup (35g) sunflower seeds
  • 6 cups (400g) shredded cabbage or coleslaw mix
  • 1 cup (60g) shredded carrots
  • 1 cup (150g) sliced green onions
  • 1 cup (140g) mandarin orange segments, drained
  • 1/2 cup (75g) sliced red cabbage
  • 1/3 cup (80ml) neutral oil
  • 3 tbsp (45ml) rice vinegar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) fresh ginger, grated

Instructions:

  1. Heat the vegetable oil in a skillet over medium heat. Add the broken ramen noodles (discarding the flavor packets). Stir constantly for 3-5 minutes until the noodles reach a mahogany-colored hue and smell nutty, then remove from heat immediately.
  2. In a large mixing bowl, combine the shredded cabbage, carrots, green onions, and red cabbage. Gently fold in the mandarin oranges.
  3. In a separate jar or bowl, whisk together the neutral oil, rice vinegar, soy sauce, honey, sesame oil, and grated ginger until the dressing is glossy and emulsified.
  4. Pour the dressing over the cabbage mixture and toss to coat. Just before serving, fold in the toasted ramen noodles, sliced almonds, and sunflower seeds to maintain crispness.